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Resist the temptation to overcook fish until it flakes, which indicates the fish is becoming dry. Fish is done when the color turns from translucent to opaque (white) or has reached 140 to 145°F internal temperature. If you buy fresh seafood, use it the same day or freeze within two days. If frozen, thaw in the refrigerator overnight. Rinse in cold water, drain, and pat dry. See the label on your H-E-B seafood package for more detailed cooking instructions.
This technique results in food that's crisply tender. Seafood best suited to this technique includes fish fillets, shrimp, bay scallops, and slipper tails. Firm fish, such as cod or halibut, may also be cut into strips and stir fried.
Thicker cuts, at least 1-inch thick, are best so fish doesn’t become too dry during broiling.
Almost any boneless fish fillet/steak is suitable for microwaving.
Thicker cuts of fish steak (tuna, salmon, halibut or swordfish) grill more successfully than leaner fish. Use a clean, oiled, closely spaced grill grate. For smaller fish, a fish grill basket will provide the best results.
Almost any fish may be gently cooked in heated liquid, such as wine, water, fish stock, or milk.
Fish 1/2-inch thick is ideal for this method. Monitor oil temperature with a candy thermometer to ensure proper cooking: If oil is too cool during cooking, food will become soggy and greasy; if oil is too hot, food will become too dark or burned on the outside before the inside reaches the proper temperature.
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